Recipes
August 30, 2009	Volume 12
	Grilled Corn Sheets with Scallion Vinaigrette Ingredients 8 ears corn, silks removed, husks left on, soaked in cold, salted water for 5 minutes 1/4 cup rice wine vinegar 1 heaping tablespoon Dijon mustard 1 teaspoon honey 2 tablespoons chopped chives Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1/4 cup thinly sliced scallion, green and pale green part Directions For the grill corn: Heat the grill to high. Remove the corn from the water and shake off the excess water. Put the corn on the grill, close the cover, and grill, turning every 5 minutes, until the kernels are tender when pieced with a paring knife, about 15 to 20 minutes. While the corn is cooking, whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the scallions and set aside. Stand the corn upright on its stalk end and carefully cut down the sides of the cob with a sharp chef's knife, trying to keep the corn in sheets. Carefully transfer the corn to a platter and drizzle with the vinaigrette. Rotelle with Roasted Corn, Braised Zucchini, Roasted Garlic, Oregano and Feta Ingredients 2 ears roasted corn 1 pound rotelle pasta, or any spiral-shaped pasta 2 teaspoons olive oil 2 medium zucchini, chopped 1/2 cup diced red onion 1 teaspoon dried oregano 1 cup reduced-sodium chicken broth 1/3 cup roasted garlic cloves 2 tablespoons chopped fresh parsley leaves Salt and ground black pepper 1/2 cup crumbled feta cheese Directions Preheat oven to 400 degrees F. Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day. Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes. Pour mixture over pasta and toss to combine, adding cooking water, if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese. Pickled Cabbage 1 Chinese cabbage 3 cloves garlic, finely chopped 2 red chilies, finely chopped 1 tablespoon sugar 2 tablespoons salt Directions Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days Szechuan Vegetable Stir-Fry Ingredients 3 tablespoons canola oil 1 red bell pepper, julienned 1 green bell pepper, julienned 1 yellow bell pepper, julienned 1/2 cup red onion, julienned 1 cup thickly cut yellow squash (half-moon slices) 1 cup thickly cut zucchini (half-moon slices) 1 baby eggplant, cut into chunks 1 clove garlic, minced 1 to 2 tablespoons peeled and minced ginger 1/4 cup sesame oil 1/2 cup teriyaki sauce (average 2 grams sugar per serving) 1/2 cup canned straw mushrooms 3 cups sliced Chinese Cabbage 2 cups fresh bean sprouts 1/3 cup sliced bamboo shoots 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper, optional 1/2 cup snow peas Directions Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly. In a wok or large saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately. Jalapeno Pork Poppers 1 pound medium jalapenos, cut in half lengthwise, seeded, and deveined 1 pound cream cheese, softened 1 pound ground sausage 1 medium white onion, finely chopped 1 tsp salt pepper to taste Directions Preheat oven 400 degrees F. Brown sausage and onion over medium-high heat. Drain fat. Pat sausage with paper towel to remove residual fat. In a metal bowl, combine sausage/onion mixture, cream cheese, salt and pepper. Stir until completely combined. With a small spoon, fill jalapeno halves with sausage/cream cheese mixture. Place filled jalapeno halves on a foil lined baking sheet. Bake until golden brown and jalepenos appear to be slightly softened. This will take approximately 25-35 minutes. Eat immediately or store leftovers in refrigerator and warm up in microwave. Jalepeno Cheese Dip INGREDIENTS · 1 pound mozzarella cheese, shredded · 1 cup mayonnaise · 3 cloves garlic, diced · 1 (2.25 ounce) can sliced black olives, drained · 2 fresh jalapeno peppers, diced · 1 teaspoon garlic salt DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a bowl, mix the cheese, mayonnaise, garlic, olives, and 1 jalapeno. Spread the mixture into an 8x8 inch baking pan. Season with garlic salt, and sprinkle with remaining jalapeno. 3. Bake 20 minutes in the preheated oven, or until the edges are golden brown. Corn and Jalapeno Custard Ingredients: · 4 cups fresh corn kernels (about 6 ears) · 4 eggs · 1 1/4 cups milk · 6 slices white bread, cut in cubes · 2 cups shredded Cheddar cheese · 2 to 3 tablespoons chopped jalapeno chile peppers · 1/4 cup chopped green onion · 1/4 cup finely chopped onion · 1/4 cup fresh chopped parsley · 1 teaspoon granulated sugar, optional · 3/4 teaspoon salt · 1/4 teaspoon freshly ground black pepper Preparation: In a large mixing bowl, lightly beat eggs. Stir in remaining ingredients, blending thoroughly. Pour into a buttered 2-quart casserole; cover casserole and refrigerate for 4 hours or overnight. Uncover casserole and place the dish inside a larger baking pan. Add hot water to a depth of about 1 1/2 inches, or about halfway up the sides of the casserole. Bake at 325° for about 1 1/2 hours, or until set. A knife inserted into center should come out clean. Makes about 6 servings. Chicken with Jalapeno Cheese Sauce Ingredients: · 1/4 cup chopped green bell pepper · 2 jalapeno peppers, finely chopped · 1 large clove garlic, minced · 1 tablespoon canola oil · 4 boneless chicken breast halves · 2 tablespoons butter or margarine · 2 tablespoons flour · 1 1/2 cups milk · 1 cups shredded sharp Cheddar cheese, divided · few drops hot pepper sauce, or to taste, or a dash of ground cayenne pepper · 1/4 teaspoon salt · ground black pepper · jalapeno pepper rings · nacho chips, optional Preparation: Combine bell pepper, jalapeno pepper, garlic, and olive oil. Place chicken breasts in a shallow baking pan sprayed lightly with nonstick cooking spray; add pepper and oil mixture. Bake chicken at 350°, uncovered, 20 minutes. While chicken bakes, melt butter or margarine in saucepan. Add flour and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; stir in Cheddar cheese, hot pepper sauce, salt, and pepper. Pour sauce over chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove chicken from oven; turn oven to broil. Return chicken to oven; broil just until lightly browned. Arrange on a serving platter with cheese sauce spooned over chicken breast halves. Garnish with jalapeno pepper rings and nacho chips, if desired. Jalapeno Bread Ingredients: · 1 cup water · 3 cups bread flour · 3 tablespoons nonfat dry milk · 1 1/2 tablespoons sugar · 1 1/2 teaspoons salt · 1 1/2 tablespoons butter, in small pieces · 2 teaspoons active dry yeast · 2 to 3 tablespoons chopped jalapeno peppers* · 1/4 cup finely shredded Monterey Jack cheese or finely shredded Mexican blend of cheeses Preparation: Add the ingredients to the bread machine pan according to your bread machine manufacturer's suggested order. Select white or basic with a light or medium crust. Use fewer jalapenos or mild chile peppers for a milder bread. Makes a 2-pound loaf. Pork Chops with Sweet and Hot Peppers Ingredients 4 center cut loin chops, 1-inch thick Salt and pepper 2 tablespoons extra-virgin olive oil 1 yellow bell pepper, seeded and sliced 1 orange bell pepper, seeded and sliced 1 Hungarian Wax Pepper 1-2 Riot Hot Peppers 1/2 cup white wine or chicken stock 2 tablespoons chopped flat-leaf parsley, a handful Directions Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve. Pepper and Potato Salad Ingredients 2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes 2 ounces, about 3 tablespoons, sliced hot peppers: jalapenos, hot pepper rings, hot cherry peppers, your choice 1 small red bell pepper, seeded and chopped 4 scallions, chopped A splash hot pepper juice, from jar or can 3 tablespoons cider or wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper Directions Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper. Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto Ingredients · 4 flat breads or pitas, any flavor or variety · 1 cup plain yogurt · 1 teaspoon ground coriander · 1 teaspoon ground cumin · 1 teaspoon dried oregano · 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning) · 2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces · 1 heart romaine lettuce, chopped · 2 vine ripe tomatoes, chopped · 1/2 seedless cucumber, chopped · 1/2 red onion, chopped · 3 ribs celery, chopped · 1/2 cup pitted kalamata olives · 6 hot peppers, chopped (Hungarian wax, riot) · 1 lemon, juiced · Extra-virgin olive oil, for drizzling · Salt and pepper · Special equipment: metal skewers Parsley Feta Pesto: · 1 cup flat-leaf parsley leaves · 1/2 cup feta crumbles · 1 clove garlic · 1 teaspoon coarse black pepper · 3 tablespoons chopped walnuts · 1/4 cup extra-virgin olive oil Directions Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F. Wrap breads in foil and place in oven to warm. Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side. Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper. Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil. Remove bread from oven and cut into wedges. Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve. Roasted Carrots and Beets with the Juiciest Pork Chops Ingredients 1 1/2 pounds carrots, mixed colors if available, peeled 1 1/2 pounds beets, different sizes and colors if available Sea salt and freshly ground black pepper 1 bulb garlic, broken apart, 1/2 the cloves smashed, 1/2 left whole Extra-virgin olive oil 1 orange, juiced A few sprigs fresh thyme, leaves picked A few sprigs fresh rosemary, leaves picked 5 tablespoons balsamic vinegar 4 thick organic pork loin chops, skin on 8 fresh sage leaves 1 lemon Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole. Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden. While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling. Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper. When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle. Remove the chops to a warmed plate. Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine. Baked Beet Root With Yogurt Walnut Dressing INGREDIENTS · 3/4 cup walnuts · 5 medium beets, thoroughly washed · 1 tablespoon butter · 2 cups plain yogurt · 1 minced hot green chile peppers (use whatever hot peppers you have) · 2 tablespoons chopped fresh cilantro · salt to taste · 3 tablespoons chopped fresh cilantro · 1 red chili pepper, minced DIRECTIONS 1. Spread walnuts in a single layer on a baking sheet. Roast at 300 degrees F (150 degrees C) for 15 to 20 minutes. Chop coarsely. 2. Butter aluminum foil. Pierce beets with a fork, and wrap with foil. Bake at 375 degrees F (190 degrees C) for 1 hour, or until tender. Cool. 3. In a medium bowl, beat yogurt until smooth. Mix in green chile pepper, coriander, and walnuts. Season to taste with salt. Chill for 30 minutes. 4. Peel beets, and quarter without cutting all the way through. Place in a serving dish, and spread open. Spoon dressing over beets, and garnish with cilantro, and minced red chile peppers. Cucumber Avocado Salad INGREDIENTS · 1 cucumber, peeled and thinly sliced · 1 small red onion, thinly sliced · 1/3 cup fresh dill, chopped · 1 clove garlic, quartered · 2 tablespoons white sugar · 1 teaspoon salt · 1 ripe avocado - peeled, pitted and chopped · 1/4 cup red wine vinegar DIRECTIONS 1. Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes. 2. Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar. Carrot-Oatmeal Spice Cake INGREDIENTS · 1 cup raisins · 1/3 cup shredded carrots · 2 cups water · 1 cup all-purpose flour · 1 cup quick cooking oats · 1 1/2 teaspoons sugar · 1/2 teaspoon salt · 1 teaspoon baking soda · 1 teaspoon ground cinnamon · 1/2 cup butter, softened · 1/4 cup egg substitute · 1 teaspoon vanilla extract · 1/3 cup pecans, coarsely chopped DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside. 2. Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool. 3. In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon. 4. In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well. 5. Add the raisin mixture and nuts, mix well and pour into baking pan. 6. Bake for 35 minutes or until toothpick inserted in middle comes out clean. Bow Ties, Zucchini, Carrots, and Chicken INGREDIENTS 1 tablespoon olive oil 12 cloves garlic, pressed and divided 4 zucchini, thinly sliced salt and pepper to taste 1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces 1 pound carrots, peeled and thinly sliced 1 (16 ounce) package uncooked farfalle (bow tie) pasta 1/4 cup butter 1 (14 ounce) can chicken broth 3/4 cup water 1 (.18 ounce) packet chicken bouillon granules 1/2 cup grated Parmesan cheese DIRECTIONS 1. Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. 2. Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside. 3. Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain. 4. Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.